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Notes
I used all three types of tomatoes because I like them all and I wanted all the different textures in the sauce. You could easily omit one and replace it with more of another depending on what you have on hand or how you like the texture.
1 lb. uncooked rigatoni
6 small fresh tomatoes, diced
1 12-ounce can crushed or diced tomatoes
2 1/2 cups your favorite jarred tomato sauce
1 small onion, diced
3 cloves garlic, minced
1/2 cup fresh basil, torn or sliced into ribbons
½ block grated cheese
salt and pepper
1 tablespoon olive oil
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1st Keep
 hawk206
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sachtypis
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